At a glance
Summary
This queso fresco is made from pasteurized milk, salt, enzymes, and cultures, which are traditional ingredients for cheese. It is a processed food but maintains a clean label with no artificial additives or seed oils, allowing it to score well within its category. The simplicity and quality of its ingredients contribute positively to its rating, despite its processing level.
Key ingredients 4
CulturesGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Contributes to the development of flavor and texture in cheese through fermentation.
Pasteurized milkNeutral
Pasteurized milk is a common base for cheese, providing essential nutrients like calcium and protein. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balance of safety and nutrition.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a refined ingredient without the trace minerals found in unrefined salts. While necessary for taste, excessive consumption can contribute to high blood pressure.
Risks
High sodium intake can lead to increased blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese, extending shelf life.
EnzymesNeutral
Enzymes are crucial in cheese making, aiding in the coagulation of milk. They are typically derived from animal or microbial sources. Their role is functional, with no direct nutritional impact.
Benefits
Essential for the cheese-making process, helping to develop texture and flavor.
Processing
Processed Foods
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